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Lunch | Fish

Scallop and asparagus salad

Contribute to your mental health, immune system, cell division and DNA creation with this summery dish

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Scallop and asparagus salad recipe
Serves:
4
Preparation:
5 Mins
Cooking:
10 Mins
High FODMAP:
Yes
Allergens:
Sulphur dioxide, Molluscs, Milk, Lactose
Check Your Own Recipe

What are the health benefits of Scallop and asparagus salad?

Contribute to your mental health, immune system, cell division and DNA creation with this summery dish

 

Ingredients

Method

Ingredients

250g asparagus, trimmed and halved nutritional information
250g asparagus, trimmed and halved
25g/large knob of butter nutritional information
25g/large knob of butter
6g/2 tbsp chives, chopped nutritional information
6g/2 tbsp chives, chopped
200g green beans nutritional information
200g green beans
90ml/6 tbsp olive oil nutritional information
90ml/6 tbsp olive oil
15ml/1 tbsp red wine vinegar nutritional information
15ml/1 tbsp red wine vinegar
Salt and pepper to taste nutritional information
Salt and pepper to taste
175g/16 scallops, white part only nutritional information
175g/16 scallops, white part only
6g/2 tbsp tarragon, chopped nutritional information
6g/2 tbsp tarragon, chopped
More about these ingredients

Method

Simply follow our simply laid out recipe:

1) In a mixing bowl, whisk 3 tablespoons of oil with the vinegar and half the herbs, and season.
2) Heat 2 tablespoons of oil in a large frying pan and stir-fry the asparagus and beans until just soft - about 4 minutes.
3) Toss with the dressing and divide between 4 plates.
4) Heat the final tablespoon of oil in the pan and fry the scallops for 2 minutes. Turn, add the butter, then fry for 2 minutes more until just cooked through.
5) Divide between plates, scatter with remaining herbs and season.

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The health benefits of scallops

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